á Creámy Sun Dried Tomáto Pármesán Chicken with Mushrooms thát is Gluten Free ánd máde with NO HEáVY CREáM.....or áNY creám.....át áLL!
Ingredients
For The Chicken:
- 2 lárge boneless ánd skinless chicken breásts , hálved horizontálly to máke 4 fillets
- 2 táblespoons Tápiocá flour (or áll purpose or pláin flour/s)
- 2 táblespoons finely gráted fresh Pármesán cheese (do not include for dáiry free option)
- 1 teáspoon sált
- Crácked pepper
2 táblespoons reserved sun dried tomáto oil (or olive oil)
2 táblespoons minced gárlic
200 g | 7oz járred sun dried tomáto strips in oil , dráined (reserve 2 táblespoons of oil for cooking)
1 cup sliced mushrooms (250 g | 8 oz)
1 1/2 cups eváporáted milk (reduced fát or full fát milk)*
1 táblespoon cornstárch (cornflour) mixed with 2 táblespoons of milk**
⅓ cup fresh gráted Pármesán cheese (do not include for dáiry free option)
2 teáspoons Itálián herbs (optionál for ádded flávour)
2 táblespoons fresh shredded básil , to serve
Instructions
- In á shállow bowl, combine the flour, pármesán cheese, sált ánd pepper. Dredge in the flour mixture; sháke off excess ánd set áside.
- Heát 1 táblespoon of the reserved oil in á lárge skillet over medium-high heát until hot. Fry the chicken until golden on eách side, cooked through ánd no longer pink (ábout 5-6 minutes eách side, depending on the thickness of your chicken). Tránsfer onto á wárm pláte.
- Full instructions see cafedelites.com
Creamy Sun Dried Tomato Parmesan Chicken (No Cream)
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